How to Make Amazing Compound Butter for Filet Mignon

Have you ever tried compound butter on your steak? Compound butters – chef-sounding term meaning butter mixed with delicious seasonings and ingredients – add incredible buttery richness to your steaks and are easy to make. Simply mix up the ingredients in butter and store in the fridge… then place a pat on top of your favorite cooked steak for amazing results! Try one of our 4 compound butter recipes for an amazing steak experience.

We love adding compound butter to our signature filet mignon. Filet mignon comes from the heart of the tenderloin, aged 21 days to perfection, and is steak so tender you can cut it with a butter knife. Adding a pat of compound butter adds richness and signature flavor to your filet mignon.

These compound butters can be used for more than just steak. The roasted garlic butter is great on seafood and any of them would make a great spread on your favorite bread. Whip up on our recipes and experience the difference for yourself.

Check out the video of our four favorite compound butters and recipes for each one!

Roasted Garlic Compound Butter

Roasted Garlic Compound Butter

Add incredible buttery richness to steaks, seafood, or just about anything else with this easy compound butter. You'll mix up ingredients in the butter and store it in the fridge... then place a pat on top of your proteins for amazing results!

Ingredients

2headsGarlic

2tspOlive oil

1/2tsp Kosher or sea salt

1 stickUnsalted Butterroom temperature

Instructions

Preheat oven to 350 degrees F. To roast the garlic, slice about 1/4 inch off each garlic head to reveal the cloves. Remove any excess outer layers of paper on the garlic.

Place garlic heads on sheet of aluminum foil and drizzle each with 1 tsp. olive oil. Wrap foil tightly over garlic. Roast for 40 - 60 minutes, until garlic is golden and can be easily pierced with a knife. Let cool 15 minutes.

Squeeze garlic cloves out of their paper into a bowl. Add salt and mash with a fork to create a paste. Add room temperature butter and combine with a fork, ensuring garlic/salt paste is well blended into the butter.

Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.

When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.